Tag Archives: America's Test Kitchen cookbook

Cozy Up To Chicken and Rye Dumplings

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Chicken stew with fluffy dumplings made with rye flour.
Chicken stew with fluffy dumplings made with rye flour.

It may be Lunar New Year, when all eyes and stomachs turn to devouring dumplings for their pouch-like shape that signifies fortune and prosperity.

Me? As someone who considers themself inclusive, I endorse broadening that range, After all, I don’t think I’ve ever met a dumpling of any origin that I didn’t like.

That’s especially true when it comes to “Chicken & Rye Dumplings.”

This is a seriously comforting dish, one with a soulful poultry taste, substantial amounts of veggies like homemade “Chunky Soup,” and a raft of fluffy, nutty tasting dumplings galore.

The recipe is from “The Complete Beans and Grains Cookbook,” of which I received a review copy, by America’s Test Kitchen.

You’ll find more than 450 recipes for beans and grains, those economical, nutritious, and versatile staples that do a body good, especially when combined together for a punch of protein-packed carbs.

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Summer’s South Carolina Shrimp Burgers — Plus A Cookbook Giveaway

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So crisp, moist, and delicious, this shrimp burger is sure to become a new summer favorite.
So crisp, moist, and delicious, this shrimp burger is sure to become a new summer favorite.

Summer’s the time when folks like nothing better than firing up the backyard grill.

But there are some who lack grills — either because they have no suitable yard or balcony or they simply don’t like playing with fire like that.

“South Carolina Shrimp Burgers” are just the ticket for them — and really for anyone who loves a great burger of any sort.

Reminiscent of the popular ones enjoyed all over the coastal Carolinas, this moist-on-the-inside and crisp-on-the-outside shrimp burger is cooked on a skillet on the stovetop in no time flat.

It tastes of pure summer sunshine, long lazy days, and much like a New England lobster roll — except it’s easier and more economical.

The recipe is from the new “The Complete Summer Cookbook”,” of which I received a review copy. It’s by America’s Test Kitchen.

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Drunken Noodles

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A tasty Thai noodle dish -- with a little tweaking.
A tasty Thai noodle dish — with a little tweaking.

Far from it for me to disparage this “Drunken Noodles with Chicken” recipe from America’s Test Kitchen.

But I think someone might have been hitting the sauce when writing this one.

America’s Test Kitchen, with its meticulous and detailed recipe testing, is typically the holy grail. But when I saw that this recipe that uses 8 ounces of noodles called for half a cup of brown sugar in the sauce, I was aghast. A tablespoon or two maybe. But half a cup?!?

Still, because I like to adhere to new recipes exactly the first time I make them, I followed suit. The result was what I feared — noodles as sweet as candy. Definitely not what you want. The noodles also were swimming in that sauce.

So, the next time, I cut the sauce amount in half, but kept the quantities the same for everything else. What I ended up with was far more delicious and balanced.

“Drunken Noodles with Chicken” is from The Complete One Pot: 400 Meals For Your Skillet, Sheet Pan, Instant Pot, Dutch Oven, and More” (America’s Test Kitchen), of which I received a review copy.

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